2 cups sifted flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 cups walnuts, coarsely chopped
2 cups diced mixed candied fruit
1 cup raisins
1 cup thinly sliced pitted dates
2 eggs
1 cup sour cream
1 tsp. vanilla
1/4 cup butter, melted

Generously grease a 9-inch tube pan.

On wax paper, sift together flour, sugar, cocoa, baking soda and salt. On another sheet of waxed paper, mix together walnuts, candied fruit, raisins and dates.

In a large mixing bowl, beat eggs, sour cream, and vanilla until blended. Add butter, flour mixture, and blend well. Beat with mixer medium speed 1 minute. Add walnut and fruit mixture, and fold in well distributed. Turn into prepared pan.

Bake in preheated 300°F oven with a shallow pan of hot water on floor of oven until cake tester inserted in center comes out clean, about 1 3/4 hours. Cool in pan placed on wire rack 10 minutes.

Turn out onto wire rack after loosening edges. (To have the cake change so texture is moist, wrap in plastic wrap, place in plastic bag and refrigerate for a week or so before using - may be stored this way for weeks and even months).